smoked corn bacon rissoto

Smoky Corn Risotto

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    • Cook Time
    • Minutes

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 4 slices bacon, chopped
  • 3 scallions, chopped
  • 1 clove garlic, minced
  • 14-oz can corn kernels, drained
  • 1 C Arborio rice
  • 1 C dry white wine
  • 1 quart chicken broth
  • 2 Tbsp butter
  • 1 Tbsp parsley flakes, chopped
  • 1 C smoked Gouda cheese, grated
  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  1. In a large saucepan, heat 1 Tbsp of the olive oil. Add the chopped bacon and cook until it begins to crisp. Turn down the heat. Add the scallions, garlic, and drained corn. Cook 3 minutes until soft, stirring all the time. Add rice and cook for 3 minutes, stirring all the time.
  2. In another saucepan heat the wine and broth. When warm, begin to add the wine/broth liquid, a ladle at a time, to the rice mix. Stir constantly until all of the wine is absorbed. Cut the butter into cubes and add one cube at a time to the rice, stirring constantly until all the wine and butter are absorbed and rice has a creamy consistency, about 20-25 minutes.
  3. Remove from heat and stir in the parsley flakes, smoked Gouda, and 1 Tbsp of the olive oil. Mix thoroughly. Best served warm. Divide onto 4 plates.
  • Servings : 4
  • Recipe Type :